Looking for a stunning party appetizer that’s as easy to make ahead as it is delicious?
These Beet Pickled Deviled Eggs are a total showstopper—vibrant in color, tangy in flavor, and incredibly simple to prep. Whether you’re hosting a dinner party, bringing a dish to a potluck, or just want to elevate your snack game, this recipe delivers (I promise). The beet brine transforms ordinary boiled eggs into a jewel-toned appetizer, while the creamy deviled filling balances the tang with a rich, savory bite.
Who am I? If we haven’t met before, I’m Kristen Spruill – a local Raleigh & Durham real estate agent with a passion for beautiful homes, memorable gatherings, and recipes that make hosting easy and elevated. Whether I’m handing off keys or pickling beets, I believe in making life feel just a little more curated, cozy, and connected.
This recipe kicked off the very first episode of my video series, The Stories We Stir, where I invite you into kitchens, conversations, and behind-the-scenes moments that connect food, home, and the people who make them special. In this episode, I was joined by my talented contractor friend Chelsea—because let’s be honest, half of homeownership is learning who to call when you need quality work done.
So, while we talk about Green Hill Contracting, we’re also whipping up these beautiful beet-pickled eggs. Trust me, they’re easier than they look—and you’ll get compliments every single time.
Beet Pickled Deviled Eggs Recipe
Ingredients
For the beet stain:
2 medium beets, peeled & sliced
3 cup water
1 cup apple cider vinegar
1 tsp salt
For the deviled eggs:
- 6 hard-boiled eggs, peeled
3 tbsp mayonnaise
1 tsp Dijon mustard
- 1 tsp horseradish paste
1 tsp apple cider vinegar (or use a little from the pickling brine)
Salt & pepper to taste
Optional Toppings:
Chopped chives
Smoked paprika
Everything bagel seasoning
Pickled jalapeños
- ***MY FAVORITE: Pickled jalapeños with crumbled bacon
Instructions
- PREP:
prepare 6 hard boiled eggs - COMBINE:
In a small pot, combine the beets, water, vinegar, and salt over medium high heat. Simmer for 20-25 minutes covered, until the beets are tender
SOAK:
Let beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they’re completely covered, then chill (stirring once or twice), 2hrs (soft pink) – 6hrs (magenta)
SLICE:
Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate
MIX & MASH:
In a bowl, mash yolks with mayo, mustard, horseradish, and vinegar until smooth. Season with salt and pepper.***BONUS SECTION*** This is where you get to be creative with your filling. You can chop up some pickled jalapeños and add it in, or add more horseradish if you like more of a zing. Have a filling from another recipe you love, add it here!
- FILL:
Use a small spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
- GARNISH:
Sprinkle sliced chives & paprika on top.***BONUS SECTION #2*** This is where you get to be creative again. Top it with your favorites or keep it simple and let the color speak for itself!
Whether you’re hosting an open house or just opening your home to friends, food always has a way of making the moment. These deviled eggs are the kind of detail that says “I thought this through”—without having to stress yourself out.
Remember, I’m also here for you if your looking to find yourself a kitchen like the one seen here. Send me a message here if you’ve got questions that you want answers for
